The Fundamental Foundations 101 Series – Week 2 Egg Cookery

Week 2 – October 16th – Egg Cookery:

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on:

• PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce
• “’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg
• Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco
• Toasted Brioche with Seasonal Fruit Curd
• Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

• Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
• Flavor-building and balance
• How to handle fresh herbs
• Knife skills: dice, chiffonade, mince
• Sautéing & starch cookery
• Timing and organization/mise en place
• Plating & presentation

This class is part of a 4-Week Series and tickets can be purchased on Week 1, October 9th.